In a large pot, add broth, carrots, celery, onion and spices; cook over high heat and bring to a boil.

Cover and simmer for 10 minutes.

Add chicken and rice. Bring back to a boil to ensure rice and chicken pieces are hot. Serve immediately.

Notes

This soup freezes well.

3.1.09

My favorite snack when I am unwell is popcorn and orange juice. Do you have any comfort foods that you turn to when you are unwell? I am going to climb back in bed with my cup of tea and finish reading Marley and Me.

More Soup Recipes:

About Alea Milham

Alea Milham is the owner of Premeditated Leftovers and the author of Prep-Ahead Meals from Scatch. She shares her tips for saving money and time while reducing waste in her home. Her favorite hobby, gardening, is a frugal source of organic produce for her recipes. She believes it is possible to live fully and eat well while spending less.

When I was a child, my mother always made me banana milkshakes when I was sick (normally I don't even care for ice cream/milkshakes). So after we got married and I found myself sick, hubby was on the phone with my mother getting directions for how to make a banana milkshake. 🙂 She would also bring me a donut from the store when I was sick, so I still crave donuts when I'm sick.

Laura, I have never had dill in chicken noodle soup. I will have to try it. You always come up with the most interesting flavor combinations!

RobbieKay, I am glad I am not the only one who has unusual food craving when sick. You sound like you are blessed with both a wonderful mother and an incredible husband! That is a great picture and very timely too.

I think some of our preferences are rooted in our youth. Perhaps it has nothing to do with your soup, but the fact that his mom served canned soup. I confess to liking boxed mac and cheese better than homemade because that is what my mom made.

Search

Recent Articles:

BROWSE:

ABOUT:

Welcome. I'm Alea!

On Premeditated Leftovers I share simple recipes made with whole foods, practical shopping tips, time saving techniques, and meal planning strategies. I also share tips for minimizing food waste, so more of the food that is purchased ends up on the table.

While volunteering as a budget counselor, I realized that food is the element of most people’s budgets where they have the greatest control. I set out to develop low-cost recipes from scratch to prove it’s possible to create delicious meals on a limited budget. Eating well while spending less is about more than just creating recipes using inexpensive ingredients; it’s about creatively combining ingredients so you don’t feel deprived and are inspired to stick to your budget.